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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This is a recipe I put together and it's amazing. Everyone that eats this always ask for the recipe and there's never any leftovers. Spicy food lovers will love this! Enjoy, you will not be disappointed. Feel free to add diced onion-sauté them before you add the minced garlic Ingredients:
1 lb of your favorite spaghetti |
3 garlic cloves, whole |
punch salt |
oil |
1 -2 garlic clove, minced |
4 (7 3/4 ounce) cans tomato sauce, el pato, find it anywhere |
its up to you- serranos chile, chopped |
del monte diced tomato with zesty mild green chili |
1/4 cup red dried chili pepper flakes |
monterey jack cheese, block kind-, cut pcs (not shredded) |
Directions:
1. Boil spaghetti has directed with 3 cloves of garlic whole, salt, and oil. Pour just a little bit of oil; drain.
2. Use same pot and heat 1/4 cup of oil.
3. Add minced garlic-mix until you smell garlic 10 seconds or so.
4. Add cans of El Pato' tomato sauce (I use yellow can), serrano chiles, diced tomato, red crushed pepper; mix together and bring to a boil and lower it to low medium until it's very hot.
5. Pour spaghetti into sauce and mixed well-mix half of the cheese and the other half on top when your done mixing.
6. Do not use mozzarella, cheddar or parmesan-you're better off eating it with no cheese. It's fantastic without cheese.
7. Make sure you do not over do it with the cheese. It should have enough cheese that your hoping to find a piece of cheese when you're eating.
8. Do not over do it on the cheese - it's fantastic without cheese. Serve immediately.
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